Instructions – (NO KNEADING)
1. Dough Prep: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Mix yeast and water in a separate bowl. Stir in the water/yeast mixture until a chunky, think dough forms. If it needs more water, add a tablespoon at a time. It will not look smooth. But, a little chunky. That’s what you want. Cover the mixing bowl with plastic wrap and let it rest for 10-12 hours at room temp. I make mine first thing in the morning before I head out to take care of the animals.
2. Prep for Baking: Preheat oven to 450 degrees. (I use my Cast Iron Lodge Dutch Oven) Put your Dutch Oven in right away for 30 minutes to heat. At this point the dough should have risen up to the top of your mixing bowl with bubbles in the dough. Remove from the mixing bowl onto a well-floured surface. Gently shape into a ball with flour on the outside. NO KNEADING! Set on a piece of parchment, and cover with plastic while your Dutch Oven is warming up.
3. Bake: Remove the plastic from the dough. Lift the dough with parchment together into the Dutch Oven so the parchment lines the bottom of it. Bake, covered, for 30 minutes. Remove the cover and bake another 10 minutes until golden brown. Remove parchment after your bread has completely cooled.
DID I SAY NO KNEADING? NO KNEADING!

Last night we decided to eat a truly gourmet dinner outside in the warm sunshine homestead style. On the menu was BRAISED RABBIT cooked in CAST IRON over an OPEN FIRE in our OUTDOOR COOK PIT. Not only was the meal absolutely delicious, the whole cooking process itself played a key role in our wonderful dining experience.

1. Get your heat source, whether a campfire, fire pit, grill or fireplace, nice and hot.
2. Place the dutch oven directly over your heat either by laying directly on your grill grate or hang it by its handle over your fire.
3. After allowing the pot to heat up somewhat, add a couple tablespoons of olive oil and the chopped bacon. Sauté for a few minutes until the bacon is starting to brown and throw off its fat.
4. Season the rabbit on all surfaces with salt and pepper. Add the rabbit and cook briefly on each side to brown all the surfaces. Remove to a plate and hold.
5. Add the onion, celery, potatoes, and garlic. Sauté until the onions soften and turn translucent but before they change color.
6. Add back the rabbit, along with any juices which have accumulated. Add the bay leaf and a few sprigs of fresh thyme.
7. Pour over the stock just to partially cover the rabbit. Season well with salt and pepper. Cover.
8. Let sit to slowly braise. Occasionally check to stir and adjust the heat as needed to maintain a light boil. After a while, flip the rabbit.
9. Continue to braise until the meat is tender and starting to fall off the bone. This varies considerably depending on the heat of your fire, the type of meat and the size of the rabbit or poultry.
10. Remove from the heat and let rest a few minutes before serving. Be sure to spoon over some of the juices and vegetables on each plate.

Hope you all enjoy this wonderful meal as much as we did, and as always, HAPPY HOMESTEADING!!!

Now that spring is here and warm weather in our future, here is a refreshing “ADULT BEVERAGE” that is sure to be a hit with you and your friends these upcoming months. We call it, “The Farmarita” but you’ll just call it delicious.

Now that Easter is over, most of us have A LOT of eggs in our refrigerator right now. That’s where this recipe comes into play. It’s simple, delicious, and it helps clean out the fridge of all those leftovers. It’s the BEST HOMESTEAD EGG SALAD SANDWICH YOU WILL EVER EAT!!!!!

It’s still cold and flu season and when you’re under the weather, nothing feels better on a cold day than the morning sun warming your face, a cup of hot tea, and a homemade cough drop to soothe that sore throat.

First make 3/4 cup of your favorite tea. While your cup of tea is steeping create your candy mold.

To make the candy mold, start by filling a 9″ x 13″ cake pan with a 1/2″ layer of powdered sugar. Using the back side of a round measuring spoon, or your thumb will work as well, make 60 or so small indentations in the powdered sugar to pour your hot candy into.

Now that your tea is ready, measure out 1/2 cup of that favorite tea. Combine the tea, sugar, and honey into a deep saucepan and mix well.

Clip your candy thermometer onto the side and place pan over med-high heat and cook until candy reaches 300 degrees F. Your mixture will “foam up,” but avoid stirring if possible.

Last night after the family went out for a wonderful dinner, my husband started to get that “I’m coming down with a cold or flu” feeling. First was the scratchy throat, followed by the stuffed up nose. We’ve all been there. However, when my guy gets sick, HE TURNS INTO THE BIGGEST WIMP EVER (my husband gave me permission to call him a wimp). So when the guy in this family gets sick, I decided to get him a warm manly drink to help him feel better. No Chamomile fluff stuff for my man.